Description
These Banana Zucchini Bread Muffins are a moist, flavorful, and healthy twist on classic banana bread. Packed with ripe bananas and fresh zucchini, they provide a nutritious breakfast or snack option that’s perfect for on-the-go. Easy to prepare and customizable with nuts or chocolate chips, these muffins bake up tender with a delightful cinnamon and nutmeg aroma.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup grated zucchini (moisture lightly squeezed out)
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed ripe bananas, grated zucchini (with excess moisture squeezed out), vegetable or coconut oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if using) until evenly mixed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until the batter is combined. Avoid overmixing to keep the muffins tender. Fold in chopped walnuts or chocolate chips if you prefer.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with only a few moist crumbs attached.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving or storing.
Notes
- These muffins stay moist for several days when stored properly and freeze well for longer storage.
- For a healthier variation, substitute half of the all-purpose flour with whole wheat flour and reduce the sugar slightly to your taste.
- Sprinkle oats or turbinado sugar on top of the muffin batter before baking for added texture and a crunchy topping.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
